Baby shrimp and tarragon mustard
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Dijon Mustard |
| 1 | teaspoon | Lemon Juice |
| 1½ | teaspoon | White Wine Vinegar |
| 2 | teaspoons | Fresh Tarragon, Chopped |
| 2 | teaspoons | Dried Tarragon, Crushed |
| 1 | cup | Mayonnaise |
| ¾ | cup | Baby Shrimp |
| ½ | cup | Sour Cream |
Directions
Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and chill. Makes about 2½ cups of dip. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves. From: Syd's Cookbook.